Italian Artichoke & Ricotta Pasta (Edit recipe)

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Pasta is an ultimate comfort food and this recipe came to be by flewk! I wanted to use up lots of opened Tupperware in my fridge and some garden fresh basil as well.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 5

Ingredients

Pasta

2 Tbsp Sea Salt, (to salt your water)
1.2 cups Pasta, (of your choice)

Sauce

5 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
0.333 cup Pasta Water
5 Tbsp Ricotta
5 Tbsp Heavy Whipping Cream
1 tsp Salt and Pepper, (to taste)
1 Tbsp Butter, Unsalted
6 whole White Mushrooms, (sliced)
2 Tbsp Artichoke Spread
5 pieces Basil, Fresh, (sliced for garnish)

Topping

0.333 cup Gluten-Free Italian Bread Crumbs
1 tsp Butter, Unsalted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium pot, bring salt and water to a boil
Cook pasta according to box instructions or your taste and reserve your pasta water
In a small pan, add your breadcrumbs and butter on low heat until the breadcrumbs form a golden colour, set aside
In the meantime, in a pan, sautée your mushrooms with butter, salt and pepper
Add your cream, ricotta, and artichoke spread to the pan on medium heat and allow for the mixture to combine
Drain your pasta and add it to the pan, mix well
Incorporate your pasta water and mix well once more
Plate with a generous amount of extra olive oil on top, breadcrumbs, and garnish with fresh basil
Serve and enjoy!

Notes

Serve with fresh parmesan if you'd like instead of breadcrumbs.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	531
Fat:	30 g
Carbohydrates:	29 g
Protein:	42 g
Cholesterol:	35 g
Sodium:	3667 mg
Fiber:	5 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.